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Inhibitory Effects of Garden Cress (Lepidium Sativum L.) Seed Coat Phenolics on Α-Amylase, Α-Glucosidase and Trypsin.

Snehal, Dasharath Doke and Sreerama, Y. N. and Manisha, Guha (2016) Inhibitory Effects of Garden Cress (Lepidium Sativum L.) Seed Coat Phenolics on Α-Amylase, Α-Glucosidase and Trypsin. International Journal of Pharmaceutical Research and Bio-Science, 5 (1). pp. 68-76.

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Garden cress (Lepidium sativum) seeds are well known traditionally for their medicinal and health beneficial properties such as hypoglycemic, hepatoprotective, nephroprotective and anti-carcinogenic etc. Diabetes mellitus, a metabolic disorder, is increasing in prevalence drastically worldwide. Dietary supplements from natural sources are a well-accepted phenomenon for prevention or management of diabetes mellitus. Hence, inhibition of carbohydrate hydrolyzing enzymes such as α-amylase and α-glucosidase by plant phenolics is an effective technique to lower postprandial glucose level. The present study was investigated to evaluate the inhibitory effect of garden cress seed coat phenolics on pancreatic α-amylase and intestinal α-glucosidase. It was observed that seed coat phenolics inhibited pancreatic α-amylase and intestinal α-glucosidase with IC50 values of 5.5 and 33.2 μg/ml respectively, suggesting strong inhibition towards α-amylase. Protease inhibitors are known to have anti-carcinogenic activities and hence, garden cress seed coat phenolics were also evaluated for inhibition of trypsin. Garden cress seed coat phenolics inhibited trypsin with IC50 value of 14.6 μg/ml. These results indicate the potential of Garden cress seed coat as a functional ingredient for development of specialty health food formulations.

Item Type: Article
Uncontrolled Keywords: Garden cress seed coat, Phenolics, Pancreatic α-amylase, Intestinal α-glucosidase, Trypsin, inhibition, IC50
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 31 May 2019 06:50
Last Modified: 31 May 2019 06:50
URI: http://ir.cftri.res.in/id/eprint/14105

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